Quails in White Wine Sauce

Ingredients:

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Serves 3 - 375 cal per serving
Prep-time: 20 min. - Total-time: 90 min.

Clean the quails, rinse with cold water and dry with paper towels. Season inside and outside of the quail slightly with pepper and salt. The quail has a pleasant taste you don't want to cover with too much seasoning. Fry the bacon in a stewpot until crisp, remove and keep warm. Melt the butter in the stewpot and brown the quails on all sides. Add fresh thyme and bay leaves. Cast on white wine and broth. Let braise on low temperature for about 1 hour. On a plate arrange the quails in white wine sauce and the bacon. Serve with baguette or rice.